Best homemade chicken enchilada recipe

Overall rating: 10/10

Homemade enchiladas sauce:

Mix paprika, garlic powder, salt, pepper, oil (I use olive oil), chili powder, nut meg, oregano, tomato paste (I used rotel for texture purposes), chicken broth, cumin, flour.

▢ 3 Tbsp. oil olive, avocado, or vegetable

▢ 3 Tbsp. flour gluten-free 1-to-1 blend

▢ 1 ½ Tbsp. chili powder mild

▢ 2 tsp. ground cumin

▢ ½ tsp. garlic powder

▢ ¼ tsp. paprika

▢ ¼ tsp. oregano dried

▢ Pinch of nutmeg optional

▢ ½ – 1 tsp. salt to taste

▢ ¼ tsp. black pepper

▢ 2 Tbsp. tomato paste

▢ 2 cups chicken broth regular sodium

***You will start by making a roux. In a skillet, combine oil, flour, and seasonings. The larger the base of the pan, the easier the mixture can burn. Whatever size you use, keep a close eye on it.***

**put chicken and a little bit of the enchilada sauce in each enchilada to make sure chicken isn’t dry.

Pour enchiladas sauce, place enchiladas, add more sauce and then add your choice of shredded cheese**

•3/10 spice level•

🔥To increase the spice level add a bit of cayenne pepper or use a chili powder with more heat.

🥵To decrease the spice level, leave out the black pepper and reduce the amount of chili powder used by ½ tablespoon.

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